Having lived in Italy for many years, I would argue that the Italian dinner style is better for your health. I really enjoyed how every neighbor produced something, cheese, wine, olive oil, vegetables, Prosciutto. Italian cuisine is based on how far you can walk for an ingredient, it is truly local.

My favorite part is how those neighbors get together and celebrate the fruits of the land with a fervor. No matter how long your table there will be someone of interest to fill that seat.  I am not sure what reduces the risks of heart attack more, olive oil or vibrant dinner conversation.  I enjoy a locally grown Mediterranean diet and try to share it with as many friends and neighbors as possible.  So if you want to cool the planet consider a long table, a bigger garden, and some friends to share the bounty.

Italian food is simple and wholesome. Two of my favorite Italian recipes are Pesto and Bruschetta ( Pronounced with a hard C)

Bruschetta
Lots of different vegetables and pates can serve as bruschetta but my favorite is garden tomato and basil. Raw to enjoy immediately.

1 Baguette
4 tomatoes chopped
2 cloves of garlic chopped with tomato
2 pinches of salt
3 tbls. olive oil
6 basil leaves chop
Blend above
10 baby basil leaves to garnish
Toast baguette and rub with garlic. Load with your hand chopped tomato salsa. ( Remember lots of things taste good on toast the trick is to rub the toast first with a clove of garlic)

Pesto can enliven many different foods so I make a lot in the summer and keep it on hand frozen in covered ice cube trays.

1 cup basil leaves
4 large medium garlic cloves
2/3 cup shredded Romano cheese
4 tablespoons pine nuts
3 tablespoons minced parsley
1/2 teaspoon salt
1/4 cup plus 1 tbsp. extra-virgin olive oil
2 cups green beans - cleaned
1 1/2 cup potatoes cut to about 1 in.
Pick, wash and De-stem Basil.
I chop it before I put in mortar or blender. Put basil in a mortar with garlic, Romano cheese, pine nuts, parsley, and salt. Pound until smooth, then add olive oil and mix until smooth. Or, whirl all ingredients in a blender.
Leftovers I store in Ice cube trace in the freezer they are the perfect size for a serving or to add a special zest to many dishes.
Delicious on pasta, spread on Bruschetta, or a dollop of gazpacho or sauteed Brussels sprouts.
I freeze batches in ice cube trays so that I can use it in the winter when the basil is out of season.